“…The intracellular α-glucosidase MalT in A. oryzae can convert maltose to isomaltose by transglycosylation, thereby controlling the activation of the transcription factor amyR that is essential for amylolytic gene expression ( Ichikawa et al, 2021 ). α-Glucosidases play important roles in fermentation and have been used to achieve desirable tastes in miso by producing large amounts of isomaltooligosaccharides ( Kawano et al, 2021 ). The transglycosylation activity of α-glucosidases allows them to produce a variety of oligosaccharides, such as isomaltooligosaccharides (α-1, 6-glucooligosaccharides), nigerooligosaccharides (α-1, 3-glucooligosaccharides), and kojibiose (α-1, 2-glucobiose) ( Ma et al, 2019 ).…”